An exotic and fragrant recipe, this mango dessert is inspired by the flavors of Thai cuisine, in particular Mango sticky rice.

In this mango dessert I wanted to bring back the typical combinations of this gastronomic culture, such as the sweetness of exotic fruits and the intense flavor of coconut, the bitter note of sesame seeds and the full taste of cashews. And instead of rice I gave myself a poetic license by whipping the cream with a few drops of coconut extract.

Finally, I added a chewable and crunchy part with an accompanying cracker, made with seeds and coconut sugar.

This mango dessert, together withQuinoa salad and at millet croquettes, is one of the 3 pantry recipes designed for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

INGREDIENTS FOR 4 PORTIONS

WHAT

• 100 g canned mango
• 150 ml of liquid cream
• a few drops of coconut essence
• powdered sugar to taste
• a bunch of basil

for the seed crackers

• 10 g of flax seeds
• 20 g of sesame seeds
• 20 g of chopped cashew nuts
• 50 g of coconut sugar
• 1 tablespoon of honey
• 1 g of Maldon salt

HOW TO PREPARE MANGO CAKE

I drained the mango from its syrup which I transferred to a saucepan and brought to a boil for a few minutes. I removed from the heat and added a bunch of basil leaves. I left to infuse for about 30 minutes.

In the meantime, I whipped apart the firm cream with a little icing sugar and a few drops of coconut essence, transferred it to a piping bag and placed it in the refrigerator until serving time.

HOW TO PREPARE SEED CRACKERS

I toasted the seeds and chopped cashew nuts in a pan for a few minutes, then I also added the sugar, honey and salt, mixing with the help of a spatula and letting the mixture dry.

I poured it onto a sheet of baking paper, covered it with another sheet and rolled out the wafer with a rolling pin, up to a thickness of 2 or 3 millimeters. Once cooled, I made small triangles from the plate that I used to decorate my mango cake.

I served the sliced ​​mango with coconut cream and decorated with basil leaves and seed cracker triangles.

Click.

AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

This recipe is also the result of the small training course in which I participated with the Apro la Dispensa e Cucino team, in a digital and social campaign that aims to share the reality of Glion and its high-level educational offer in the panorama of 'hospitality management.

Part of the group Sommet Education, together with Les Roches, Invictus Group and the École Ducasse school of culinary and pastry art, Glion follows the Swiss model of education in hospitality management, combining practical cooking and hotel service activities with theoretical courses, management and professional internships.

The campus restaurants offer excellent gourmet cuisine accompanied by splendid panoramic views and are home to practical teaching. The restaurants not only offer quality food to the public, but are also an excellent opportunity for Glion's students to acquire impeccable hands-on training, under the supervision of experienced and recognized chefs around the world, including several award winners. Meilleur Ouvrier de France, the prestigious title awarded to the best craftsmen in France, and Best Sommelier of Switzerland.